KEBABS WITH PORK THREE WAYS
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat a grill to medium and brush the grates with vegetable oil. Thread the pork tenderloin, sausage, bacon, pickles, banana peppers and onions onto eight 10-inch skewers; season with salt and pepper.
- Combine the mustard and olive oil in a small bowl; brush all over the kebabs. Grill the kebabs, turning occasionally, until marked and cooked through, about 12 minutes.
MARGARITA PORK KABOBS
Serve with Recipe #58559 and Recipe #146049 Make the Shish Kabobs using Recipe #227473 for a little more flavor.
Provided by Rita1652
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Soak skewers in water for 60 minutes or make Recipe #227473 .
- Combine margarita mix, tequila, coriander, and garlic. Place pork cubes in heavy zip lock bag; pour marinade over to cover. Marinate for at least 30 minutes.
- Blend together well the butter, lime juice and zest, sugar and parsley; set aside. Thread pork cubes onto skewers, alternating with pieces of corn and pepper. Grill over hot coals, basting with butter mixture, for 15-20 minutes,turning frequently.
Nutrition Facts : Calories 265.3, Fat 10.9, SaturatedFat 5.1, Cholesterol 89, Sodium 113.3, Carbohydrate 17.1, Fiber 2.6, Sugar 5.2, Protein 26.1
PORK KEBABS WITH SESAME RICE
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the sesame oil in a medium saucepan over medium-high heat. Add the sesame seeds and cook, stirring, until golden, about 1 minute. Stir in the rice, then add 1 3/4 cups water; bring to a boil and cook until most of the water evaporates, about 8 minutes. Cover, reduce the heat to low and cook until tender, about 12 more minutes; remove from the heat and let stand until ready to serve.
- Meanwhile, preheat the broiler. Thread the pork onto 4 long metal skewers, leaving space between each piece; season with salt and pepper. Place the asparagus on a baking sheet and toss with the vegetable oil and ponzu sauce. Push the asparagus to the side of the pan and add the pork skewers.
- Broil the pork and asparagus, turning once or twice, until the pork is browned and cooked through and the asparagus is charred in spots, 8 to 10 minutes. Divide among plates and drizzle the pork with the pan juices; serve with the sesame rice and lemon wedges.
Nutrition Facts : Calories 568, Fat 22 grams, SaturatedFat 6 grams, Cholesterol 90 milligrams, Sodium 455 milligrams, Carbohydrate 57 grams, Fiber 5 grams, Protein 35 grams
FRUIT KABOBS WITH MARGARITA DIP
Make and share this Fruit Kabobs with Margarita Dip recipe from Food.com.
Provided by NovaLee
Categories Fruit
Time 15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- For the margarita dip: Place sour cream,cream cheese,powdered sugar,tequila,orange juice,and lime juice in a blender or food processor cover blend until combined.
- Add whipping cream cover and blend until fluffy and mixture mounds.
- Serve immediately or cover and chill up to 24 hours.
- For Kabobs: Arrange small skewers of cake and fruit on serving platter Serve with dip.
MARGARITA SHRIMP AND VEGETABLE KABOBS
Make and share this Margarita Shrimp and Vegetable Kabobs recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Marinade:Mix tequila, juice, salad dressing mix and oil in a bowl, stirring well.
- Place shrimp and vegetables in marinade; cover.
- Refrigerate 1 hour; drain and discard dressing.
- Arrange shrimp and vegetables on skewers.
- Place kabobs on greased grill over hot coals.
- Grill 10-15 minutes or until shrimp turn pink and vegetables are crisp-tender, turning once.
- Serve with rice, if desired.
MARGARITA SHRIMP KABOBS
Hold a fiesta on your grill with shrimp marinated in lime, salt and tequila. Skewered with bright red peppers and fresh green zucchini and it both looks and tastes like a party.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Heat gas or charcoal grill. In large resealable food-storage plastic bag, mix lime peel, lime juice, garlic, tequila and salt; add shrimp. Seal bag, squeezing out air; turn to coat shrimp. Let stand 10 minutes to marinate. Drain shrimp; discard marinade.
- On each of 8 (12-inch) metal skewers, alternately thread shrimp, zucchini and bell pepper, leaving 1/4-inch space between each piece. Brush with 1 tablespoon oil.
- Carefully brush grill rack with additional oil. Place kabobs on grill over medium-high heat. Cover grill; cook 5 to 6 minutes, turning once, until shrimp are pink and vegetables are crisp-tender.
Nutrition Facts : Calories 140, Carbohydrate 6 g, Cholesterol 160 mg, Fat 1/2, Fiber 1 g, Protein 18 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 3 g, TransFat 0 g
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